It’s been a few months since I posted a recipe. Mainly because the internet is already chock fulla recipes. Plus it’s kinda hard to be funny when writing a recipe. So why pickled eggs? Because most of you probably have never eaten them and this is to encourage you to try this delicious, nutritious snack. Perfect for autumn and winter cookin’.

I’m kinda frowny face that I missed the pickle fest in Manhattan yesterday. So I made pickled eggs today. There are as many recipes for ‘em as there are BBQ sauce recipes out there. Here’s a good one I like that’s kung-powerful, but feel free to play around with it.

• Two dozen large hard boiled eggs, peeled and pierced with a fork a few times (it’s best to use old eggs as they peel easier, but you can use fresh eggs if you follow Julia Child’s recipe for perfect hard boiled eggs)
• Three cups white vinegar
• One cup cider vinegar
• Three cups purified water
• Three tablespoons pickling spice (I like the ones with the dried chilies in it)
• Two tablespoons black peppercorns
• Six cloves of garlic, peeled
• Two bay leaves
• One bottle good ale, lager, pilsner or dry cider (I used Brooklyn Brewery’s Oktoberfest)

As you are prepping your eggs, put all the other ingredients except for the beer in a non-reactive pot (stainless steel, glass or enameled cast iron) and bring to a boil over medium heat. This takes a while, but it allows all the dried spices and herbs to simmer and release their super flavors. This will also make your kitchen smell fucking awesome so you might as well make mulled cider and/or mulled wine while you are at it.

Place eggs in a large airtight container. Poor hot vinegar mix over the eggs and poor in the beer. Make sure the eggs are completely submerged - you may have to add more water and/or vinegar. Wait for carbonation to subside and cover. I like to give them a gentle shake once a day. Place in fridge for at least a week. The longer they marinate, the more deliciousness they absorb - I give two weeks before stuffing my foodhole.

Also, I suggest buying an egg slicer ($1-$3).

Enjoy with a big effin’ sammich full of meat and mustard and a good pint of beer. Bring ‘em to the bar to make friends.

Let the pickling tips commence!

You can pickle lots of other things like carrots, beets, onions, garlic, green beans and baby hobbits.